Apple Pie Filling:
Who doesn't love apple pie? I know my family and I love it. Apple pie is believed to have been brought over to America by Swedish, Dutch, and British immigrants. Today apple pie is considering a staple in most American homes, especially during the holidays like July Fourth and Thanksgiving. You can use any apples to make an apple pie, but some are better than others when it comes to flavor and texture. Instead of choosing just one type of apple, combining two or three is a great way to get more flavors and textures into your pie. Some of the best apples to use are Braeburn, Cortland, Golden Delicious, Granny Smith, Honeycrisp, Jonagold, or Northern Spy, just to name a few. I usually use whatever apples I have on hand. Making this recipe is a great way to use your apples before they spoil. You can also use this apple pie filling for dessert empanadas, turnovers, cookies and cakes. Once you make this recipe you will be able to tweak the ingredients to your taste. So give it a try, I promise you will not be disappointed. Now, let's cook!
Storing Leftovers: Due to the cornstarch in this recipe, it is recommended you do not can it, rather, store it in mason jars, glass, or plastic containers. Cooked apple pie filling will keep for up to 7 days in the refrigerator or up to 3 months in the freezer.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
Instructions:
Who doesn't love apple pie? I know my family and I love it. Apple pie is believed to have been brought over to America by Swedish, Dutch, and British immigrants. Today apple pie is considering a staple in most American homes, especially during the holidays like July Fourth and Thanksgiving. You can use any apples to make an apple pie, but some are better than others when it comes to flavor and texture. Instead of choosing just one type of apple, combining two or three is a great way to get more flavors and textures into your pie. Some of the best apples to use are Braeburn, Cortland, Golden Delicious, Granny Smith, Honeycrisp, Jonagold, or Northern Spy, just to name a few. I usually use whatever apples I have on hand. Making this recipe is a great way to use your apples before they spoil. You can also use this apple pie filling for dessert empanadas, turnovers, cookies and cakes. Once you make this recipe you will be able to tweak the ingredients to your taste. So give it a try, I promise you will not be disappointed. Now, let's cook!
Storing Leftovers: Due to the cornstarch in this recipe, it is recommended you do not can it, rather, store it in mason jars, glass, or plastic containers. Cooked apple pie filling will keep for up to 7 days in the refrigerator or up to 3 months in the freezer.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup water
- 1 tbsp apple juice, apple cider (juice NOT vinegar) or lemon juice (only choose 1)
- 3/4 cup sugar (add slowly - more or less to your taste)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup cornstarch
- 1/4 tsp vanilla extract
- 3 cups apples - cored, peeled and chopped (thick or thin to your taste)
Instructions:
- In a medium saucepan, combine: water, juice, sugar, cinnamon, nutmeg, cloves and cornstarch.
- Stir over medium heat until bubbly.
- Cook for 3-4 minutes, stirring constantly (to avoid mixture sticking to saucepan).
- Remove saucepan from the heat and stir in vanilla and apples.
- Let pan cool to room temperature then use right away or store in refrigerator. Enjoy!